Radicchio Recipes

Make A Meal Of “Italian Chicory”

CAPSUKE REPORT: Radicchio, also known as “Italian Chicory,” is a maroon leaf vegetable with a pleasingly bitter taste. Commonly used in salads and Italian dishes such as risotto, it has gained popularity in the U.S. in recent years (McDonald's even uses it in their salads). Here, we present six recipes, courtesy of Royal Rose Radicchio, for a multi-course meal of tasty, creative radicchio recipes.

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Overview

Radicchio is an Italian leaf chicory. There are a handful of different varieties all named after the regions in Italy in which they're grown. The most common one in the U.S. is the Radicchio di Chiogga, a round, tightly packed head of dark maroon leaves with thick white veins. It has a bitter taste that mellows when grilled or cooked. Available year-round, radicchio is quite nutritious. A one-cup serving has only 9.2 calories. It is high in magnesium, potassium, and vitamin A.

When buying radicchio, pay attention to size. A fresh radicchio head should be about the size of a grapefruit. It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good. Some shopping tips include: